1. Freeze drying takes place at
A) The triple point B) Below the triple point C) Above the triple point D) At zero degree Celsius
2. Use of several methods like temperature
(high or low), control of acidity, control of water activity for preservation
of food is known as
A) Hurdle technology B) Mixed technology C) Stumbling technology D) Multiple technology
3. Cause and effect diagram is also known as
A) Quality circles B) Fish bone diagram C) Five force diagram D) Kaizen diagram
4. The process in which a specially designed hermetic centrifuge is
used to separate bacteria and especially the spores formed by specific bacteria
strains, from milk is known as
A) Sterilization B) Pasteurisation C) Aseptic packaging D) Bactofugation
5. The most common bacterial cultures involved in acidic fermentation
are
A) Lactobacillus, Leuconostoc, Lactococcus and Streptococcus
B) Lactococcus, Bifidobacterium, Lactobacillus and Leuconostoc
C) Lactococcus, Rhizopus, Lactococcus and Streptococcus
D) Lactobacillus, Leuconostoc, Lactococcus and Aspergillus
6. Which of the following statements are true
?
1. Foods high in sugar and other solutes dry more slowly.
2. As drying progresses the concentration of solutes in water increases causing the drying rate to slow.
3. Water that is most difficult to remove is that is chemically bound in the form of hydrates.
4. Drying at high pressure occurs at lower temperature.
A) 1, 2, 3, 4 B) 1, 2, 3 C) 1, 3, 4 D) 1, 2, 4
7. A meat borne bacterial infection
A) Taeniasis
B) Toxoplasmosis
C) Sarcocystis
D) Salmonellosis
8. Food items should be subjected to micro frequencies such that, the dielectric constant is __________ and loss factor is ______
A) Maximum, minimum
B) Maximum, maximum
C) Minimum, minimum
D) Minimum, maximum
9. In which of the
following ways does absorption of gamma radiation takes place ?
A) Photoelectric effect B) Compton effect C) Pair production D) All of the mentioned
10. Which among the following claims is prohibited
?
A) Unsubstantiated claims
B) Claims of Veg./Non-veg.
C) Claims of quality
D) None of the mentioned
11. What is “carryover” principle ?
A) Additives added in the raw materials are not present in the final products
B) Antioxidant added to oil is present in all oil based products made from it
C) All of the above
D) None of the above
12. Difference of Green Tea from Black Tea is
that
A) The oxidation process is omitted
B) The tea leaves are steamed in a pan before rolling to prevent oxidation by enzymes
C) The oxidation process is omitted and the tea leaves are steamed in a pan before being rolled to prevent oxidation by enzymes
D) None of the mentioned
13. When a deviation from critical limits
happens what should be done ?
A) Documentation of corrective actions
B) Stop the line and inform the supervisor
C) Reassess the HACCP plan
D) All of the above
14. Which type of packaging is appropriate for
fruits ?
A) Ethylene absorbers
B) Oxygen absorbers
C) Carbon-di-oxide absorbers
D) Nitrogen producing
15. Which of the following is true about death
time curve method to sterilize canned food ?
A) It tells us the time and temperature to sterilize canned food
B) It tells us about the heat penetration of the container
C) It tells us about the heat conductivity of the container
D) All of the mentioned
16. Which method is
most energy efficient for making ghee ?
A) Desi method
B) Creamery butter method
C) Direct cream method
D) Pre-stratification method
17. What will be the over run, if 400 litre of
mix produces 740 litre of ice cream ?
A) 60%
B) 85%
C) 30%
D) 100%
18. What is the major defect that occurs in
UHT milk during storage ?
A) Darkening of colour
B) Age gelation
C) Cooked flavour
D) Absence of beneficial bacteria
19. During cheddar cheese manufacture, rennet
split the kappa-casein at the
junction of
A) Phenyl alanine-histidine
B) Methionine-lysine
C) Histidine-lysine
D) Phenyl alanine-methionine
20. UHT processed milk is aseptically packaged
at
A) 50C
B) 100C
C) 200C
D) 400C
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Answers
1.B) Below the triple point
2. A) Hurdle technology
3. B) Fish bone diagram
4. D) Bactofugation
5. A) Lactobacillus, Leuconostoc, Lactococcus and Streptococcus
6. B) 1, 2, 3
7. D) Salmonellosis
8. C) Minimum, minimum
9. D) All of the mentioned
10. A) Unsubstantiated claims
11. B) Antioxidant added to oil is present in all oil based products made from it
12. C) The oxidation process is omitted and the tea leaves are steamed in a pan before being rolled to prevent oxidation by enzymes
13. D) All of the above
14. A) Ethylene absorbers
15. A) It tells us the time and temperature to sterilize canned food
16. D) Pre-stratification method
17. B) 85%
18. B) Age gelation
19. D) Phenyl alanine-methionine
20. C) 200C
